Coconut Surprise Cookies Recipes

COCONUT CHERRY SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place drained cherries on a paper towel.
• Grind slivered almonds in a food processor. Transfer to a bowl.
• Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
• Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
• Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
• Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
• Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.

STEPHANIE TYLER'S CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes.
• Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

COCOA SURPRISE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Press two to three frozen marshmallows into each; reshape balls. , Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

CHUNK FULL OF CHOCOLATE SURPRISE COOKIES

Steps:

• HEAT oven to 350 degrees F.
• COMBINE shortening, brown sugar and granulated sugar in large bowl; beat at medium speed until well blended. Add eggs, vanilla and water. Beat until well blended.
• COMBINE flour, baking soda and salt in medium bowl. Add, one cup at a time, to shortening mixture. Beat at low speed until blended. Stir in semi-sweet chocolate chunks, sweet chocolate pieces, white baking bar pieces, coconut and brickle chips until blended. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheet.
• BAKE 12 to 15 minutes or until set but not browned. Cool 2 minutes on baking sheets, transfer to cooling racks to cool completely.

SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
• Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
• Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
• Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
• Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
• Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

COCONUT SURPRISE

Steps:

• Cream flour and butter together.
• mash in bottom of 9 x 13 inch pan 1/4 inch thick.
• sprinkle chopped nuts over mixture.
• bake 20 minutes at 350 f.
• cool.
• beat cream cheese, 8 ounces cool whip, and powdered sugar together.
• spread over pastry.
• sprinkle coconut over this mixture.
• mix pudding and milk.
• spread on top of coconut.
• spread remaining cool whip on top.
• sprinkle with more coconut.
• keep in refrigerator at least 2 days before serving. (this step is not necessary, but it does taste better.).

COCONUT SUGAR COOKIES

Steps:

• Process coconut in a food processor until finely ground. Whisk together flour, coconut, baking powder, and salt in a small bowl; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Mix in eggs, vanilla, and coconut extract, if desired. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until firm but malleable, about 1 1/2 hours.
• Roll out dough between 2 sheets of lightly floured parchment to 1/4 inch thick. Repeat, and stack between parchment on a baking sheet. Freeze or refrigerate dough until firm, 30 minutes.
• Preheat oven to 350 degrees. Cut out shapes with a floured cutter. Space 11/2 inches apart on baking sheets lined with parchment. To decorate with sugar, lightly brush with water and sprinkle with sugar.
• Bake until edges are golden, 11 to 13 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. If frosting cookies, put glaze in a small pastry bag fitted with a small plain round tip (such as Ateco #6), and pipe onto cookies. Alternatively, spread glaze on cookies using a small offset spatula. Let glaze dry completely, or sprinkle with sugar or sprinkles when still wet then let dry completely, at least 2 hours.

COCONUT COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

COCONUT SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Hand mix cake mix, eggs, and oil in a large bowl. This will be extremely messy. Do this until batter is firm and holds together well.
• In a separate bowl hand mix coconut, and milk; adding the milk slowly till mixture is moist.(You may not need all of the milk depending on the brand of coconut).
• Take teaspoon sized amounts of dough and flatten. (I found if works best if I flatten against my palm). Place a generous pinch of coconut mixture and place in the center of the flattened batter. Roll the dough so that the coconut is not exposed. (pinch the sides closed if needed).
• Place on a cookie sheet and bake for 8-12 minutes. Move onto wire rack to cool.